This One-Pan Honey Garlic Butter Salmon is the perfect balance of sweet, savory, and garlicky goodness — all made in under 25 minutes. Juicy, flaky salmon fillets are seared to perfection and glazed with a luscious honey garlic butter sauce that caramelizes beautifully as it cooks. The best part? It all comes together in a single pan, making cleanup a breeze.
This recipe delivers restaurant-quality flavor with minimal effort. The honey adds natural sweetness, the garlic brings depth, and the butter creates that rich, silky sauce that coats every bite. Whether you’re preparing a weeknight dinner or entertaining guests, this dish impresses every time — elegant enough for special occasions, yet simple enough for everyday cooking.
Serve it with roasted vegetables, rice, or a crisp salad, and you’ll have a wholesome, flavorful meal that tastes as beautiful as it looks.
Why You’ll Love This One-Pan Honey Garlic Butter Salmon
- One-pan recipe — minimal cleanup, maximum flavor.
- Ready in just 20–25 minutes.
- Perfectly caramelized honey garlic butter glaze.
- Juicy, tender salmon with crispy edges.
- Great for weeknights, meal prep, or dinner parties.
Ingredients You’ll Need
For the Salmon:
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
For the Honey Garlic Butter Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard (optional, for tang)
- 1 tablespoon chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
How to Make One-Pan Honey Garlic Butter Salmon
Step 1: Prepare the salmon
Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
Step 2: Sear the salmon
Heat olive oil or butter in a large skillet (preferably nonstick or cast iron) over medium-high heat.
Place the salmon fillets skin-side down and sear for 3–4 minutes until golden and crisp. Carefully flip and cook another 2–3 minutes. Transfer to a plate and set aside.
Step 3: Make the honey garlic butter sauce
In the same pan, reduce heat to medium. Add butter and let it melt. Stir in minced garlic and cook for 30 seconds until fragrant.
Add honey, soy sauce, lemon juice, and Dijon mustard (if using). Stir continuously for about 1–2 minutes until the sauce starts to bubble and thicken slightly.
Step 4: Coat the salmon
Return the salmon fillets to the pan, spooning the sauce generously over each piece. Cook for another 2–3 minutes, basting occasionally, until the salmon is fully coated and caramelized.
Step 5: Serve
Garnish with chopped parsley and a squeeze of lemon juice. Serve immediately with rice, vegetables, or your favorite sides.
Tips for the Best Results
- Don’t overcook the salmon. Remove from heat as soon as it flakes easily with a fork.
- Use fresh garlic — it makes the sauce fragrant and flavorful.
- Let the sauce bubble for a few seconds to thicken and caramelize.
- For crispy skin, sear the salmon undisturbed before flipping.
- Balance the flavors. If it’s too sweet, add more lemon juice or soy sauce; if too tangy, drizzle extra honey.
- Want extra sauce? Double the glaze ingredients and drizzle it over your sides.
Variations & Substitutions
- Spicy Honey Garlic Salmon: Add 1/2 teaspoon chili flakes or sriracha for heat.
- Asian-style: Add 1 teaspoon sesame oil and garnish with sesame seeds and green onions.
- Citrus twist: Replace lemon juice with orange juice for a sweeter glaze.
- Garlic butter shrimp & salmon mix: Add a handful of shrimp to the pan for surf-and-turf flavor.
- Baked version: Bake salmon with sauce at 400°F (200°C) for 12–15 minutes instead of pan-searing.
- Dairy-free: Use olive oil or vegan butter.
What to Serve With One-Pan Honey Garlic Butter Salmon
This salmon pairs beautifully with:
- Steamed or roasted broccoli, asparagus, or green beans
- Garlic mashed potatoes or buttery rice
- Quinoa or couscous
- A fresh side salad with lemon vinaigrette
- Crusty bread to soak up the sauce
For a complete dinner, serve with roasted baby carrots and a slice of lemon on the side.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked salmon (without sauce) for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently in a skillet over low heat with a splash of water or extra sauce to keep it moist. Avoid microwaving too long to prevent drying out.
- Meal prep tip: Make extra sauce and store it separately — it reheats beautifully for drizzling on vegetables or rice.
Recipe FAQs
Can I use frozen salmon?
Yes. Thaw completely and pat dry before cooking to ensure even searing.
Can I make this in the oven?
Absolutely. Place salmon in a baking dish, pour the sauce over, and bake at 400°F (200°C) for 12–15 minutes.
Can I use another type of fish?
Yes! Cod, halibut, or trout work beautifully with this honey garlic butter glaze.
How can I tell when salmon is done?
It’s ready when it flakes easily with a fork and reaches 145°F (63°C) internal temperature.
Can I use margarine instead of butter?
Yes, though butter gives a richer flavor and helps caramelize the glaze better.
Can I add vegetables to the same pan?
Definitely — add quick-cooking veggies like asparagus, spinach, or snap peas for a full one-pan meal.